Use of stabilizers to improve the texture of a fermented beverage elaborated from milk and acid whey

dc.contributor.advisor Ponce de León-González, Leyda Siberio-Pérez, Lurdes G. College of Agricultural Sciences en_US
dc.contributor.committee Pérez-Muñoz, Fernando
dc.contributor.committee Orellana, Lynette E.
dc.contributor.committee Negrón, Edna
dc.contributor.department Department of Food Science and Technology en_US
dc.contributor.representative Ramírez-Vick, Jaime 2018-11-14T18:54:11Z 2018-11-14T18:54:11Z 2010
dc.description.abstract Whey-milk kefir type beverages were prepared using proportions of 75% and 50% whey and stabilized using pectin (0.2% w/v) and gelatin (0.4% w/v). Physicochemical and rheological characteristics of the fermented beverages were determined and compared to a control, 0%/100% whey-milk. Rheological measurements showed that the 75%/25% whey-milk kefir beverage stabilized with gelatin had a higher viscosity than the other formulations when compared to the control. A sensory analysis was performed to determine if any differences existed between the formulations and the control. Panelists did not find any significant differences (p<0.05) between the 75%/25% whey-milk formulation stabilized with gelatin, the 50%/50% whey-milk formulation stabilized with pectin and the control. According to these results whey could be used in a 75% proportion when stabilized with gelatin and in a 50% proportion when stabilized with pectin when preparing a whey-milk kefir type beverage.
dc.description.abstract Se prepararon unas bebidas de suero-leche tipo kefir utilizando proporciones de 75% y 50% suero y estas fueron estabilizadas con pectina (0.02% p/v) y gelatina (0.4% p/v). Se determinaron las características fisicoquímicas y reológicas de las bebidas y estas fueron comparadas a un control, 0%/100% suero-leche. Las medidas reológicas demostraron que la bebida de 75%/25% suero-leche estabilizada con gelatina tuvo una mayor viscosidad que todas las demás formulaciones cuando fue comparada con el control. Se realizó un análisis sensorial para determinar si existían diferencias entre las formulaciones y el control. Los panelistas no encontraron diferencias significativas (p<0.05) entre la formulación 75%/25% estabilizada con gelatina, la formulación 50%/50% estabilizada con pectina y el control. De acuerdo a estos resultados el suero puede ser utilizado en una proporción de 75% cuando es estabilizado con gelatina y en una proporción de 50% cuando es estabilizado con pectina en la elaboración de una bebida de suero-leche tipo kefir.
dc.description.graduationYear 2010 en_US
dc.description.sponsorship USDA-CREES project H-417. en_US
dc.language.iso en en_US
dc.rights.holder (c) 2010 Lurdes G. Siberio-Pérez. en_US
dc.rights.license All rights reserved en_US
dc.subject Fermented beverage en_US
dc.title Use of stabilizers to improve the texture of a fermented beverage elaborated from milk and acid whey en_US
dc.type Thesis en_US
dspace.entity.type Publication Food Science and Technology Program en_US M.S. en_US
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